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ISOLATION AND CHARACTERIZATION OF ACETOBACTER ACETI FROM SUGAR CANE – A REVIEW

Sonashree, R., Bhavana, J.. Rashmi, R, Halbavi., Shamsiya Rizwana* and Praveena, B*

Acetic acid bacteria are airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a product of the fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruits. The present review is to investigate the efficiency of acetic acid bacteria to produce good quality vinegar from fruit peels and to isolate the Acetobacter aceti more naturally. Whatever, as we know that acetic acid bacteria play very important role in production of vinegar for acetic acid fermentation. To overcome the disadvantages or side effects from vinegar. In the present review methods for isolation of Acetobacter from sugarcane juice, honey, flowers using GYC media. Keywords: Acetic acid bacteria, Honey, Sugarcane, Yeast extract.